Most Helpful Positive Review

Feb 03, 2004

Cool and sweet, with a mild chili kick, and the cumin adds the twist that makes this recipe different from the scads of blah cucumber salad recipes out there. I'm definitely adding this one to my repertoire.

Most Helpful Critical Review

Jun 01, 2006

Strange dish. Don't use butter-- sub olive or other oil. When you mix the buttery cumin and chili pepper in with the cool cuc's the butter turns solid again and resists any sort of even distribution, clumping in an unhelpful way. My in-laws and man liked this a lot better than I did. I wouldn't make it again, but they snapped it up, so maybe it's one of those love it or hate it recipes.

This is a wonderful summer salad, and is great with Indian food. I added very small amounts of red, orange and yellow bell peppers for a little more color. My husband doesn't like things too hot, so I took the seeds out of the chili before cutting it up and putting it in the salad.

I really cannot praise this highly enough. An unexpected lovely flavor fest. Used 1/4 tsp. cayenne pepper to sub for the chili pepper, and added it to butter with the cumin. Left out the sugar by accident, will not add it in the future, as the salad was delightful - guests loved it too! Thank you for a terrific post!

I used 2 small Japanese cucumbers and 3 tablespoons of chopped almonds when I made this. It came out a little nut -heavy, and I think next time I'll use 3 J-cukes (about 1.5 large cukes) without increasing the nut amount.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.